‘Tis the season to make hot cocoa and cuddle up with family and friends! It’s been quite cold in Sonoma County lately, so I decided to make some homemade hot cocoa with a twist.
The key to this recipe is buying the mint chocolate you like. I used Ghiradelli’s dark mint chocolate squares, but I also LOVE Andes mints. Those will work too. Get yourself a bag of your favorite chocolate chips as well.
This recipe is for two standard size coffee mugs:
1/2 cup of semi sweet chocolate chips
4 squares of Ghiradelli’s dark chocolate mint squares
1 cup of almond milk
1 cup of coconut coffee creamer
mint to garnish
*use cocoa nibs to make a dairy free recipe.
*add a cinnamon stick while melting for extra spice.
Add chips, mint squares, almond milk, and creamer in a saucepan on low. Let all the chocolate melt slowly. Wisk in the pan to create a little foam and garnish with some mint leaves!